Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.)

Cut the square into 4 equal 7-inch squares.

To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips.

Brush edges of the puff pastry squares with egg wash.

Bring corners of the pastry square to the center, sealing all edges to contain the filling.

Place seam-side down on an ungreased baking sheet and brush with egg wash.

Bake chicken Wellington bundles for 25 minutes until golden brown.

Serve with steamed broccoli.

Comments

Note: Do not use raw chicken for this recipe. There will be insufficient time to thoroughly cook the chicken. Be sure to use chilled cooked chicken.

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